Round about this point in the summer, I'm looking for reasons NOT to grill the good old hamburger or fix the all-too familiar hot dog. I've had my fill of both.
(Parenthetically speaking, I am also one of those people who never knows what to do with chutney when I get it as a gift. Which means someone always gives me chutney, and, in fact, the chutney in my cupboard has been sitting there since the holidays untouched until yesterday!)
Okay, back to my dilemma. Usually in August, I I'm desperate for workable, practical substitutions in recipes for ground beef--such as ground turkey, veggie burger which I use in taco salads, or even ground chicken.
I need to put it right out there that ground chicken and I have a past--a checkered past. It can cost plenty and has dried out quickly whenever I've cooked it before, leaving me high and dry with family or guests.
For some reason, whenever I fix ground chicken, it has either been too dry after cooking or too darn soggy and sticky to form into meatballs or patties. (This just happened. My chicken burgers using an Internet recipe turned into chicken goo. So one keeps adding breadcrumbs, which is one reason why the chicken comes out too dry. The other is that it doesn't have a lot of fat content, so you have to find ways to put the fat back into chicken burger.)
That's why I am so excited (or as my friend's granddaughter says, "I so 'cited!") to share this recipe with you for a deliciously moist chicken burger patty.
Gale's Glorious Summer Chicken Burgers
1) Take one pound of fresh ground chicken or defrosted frozen ground chicken and place it in a medium sized bowl.
2) Add a half cup shredded cheese to the bowl. I used low-fat mild cheddar and had several tablespoons of gorgonzola leftover in a tub, so I threw all the gorgonzola in the mix, too.
3) Add several tablespoons (4-5) of fruit chutney. I used Stonewall Kitchen's Old Farmhouse Chutney, which is made from apples, cranberries, peaches, and raisins, to name a few fruits.
Sidebar: Where they came up with the name "Old Farmhouse" I'll never know. I lived in a 100-year-old farmhouse for 17 years and had to leave the farm before I'd ever heard of chutney.
4) Mix well. Shape into four or five chicken burgers.
5) Grill or broil. After turning the burgers, spread a little bottled chili sauce on top and let that heat through.
I can't say I have EVER truly savored a chicken burger before I fixed these moist juicy burgers.
And I found a super way to use the dreaded chutney Christmas gift.